Ricciarelli cookies

Ingredients:

• 3 cups whole almonds
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 2.5 cups powdered sugar
• 2 tablespoons of honey
• 0.5 tsp vanilla extract
• 1 large egg at room temperature

Preparation:

1. Preheat oven to 150°C and line 2 baking sheets with parchment paper. Place the almonds, baking soda, salt, and 1.5 cups of powdered sugar in a food processor. Blend thoroughly for 1 minute.
2. Whisk together the honey, vanilla, and egg. Add to the almond mixture and process in a food processor until a stiff dough forms.
3. Scoop the dough with a tablespoon and form into balls. Roll them in the remaining powdered sugar. Place the balls on the prepared baking sheets, spacing them at least 7 cm apart.
4. Bake, rotating the baking sheets halfway through, until cracks appear and the surface feels firm to the touch, 18-20 minutes. Remove the parchment from the baking sheets and let the cookies cool completely before removing them from the parchment. Store the cookies in a tin or airtight container for up to 2 weeks.